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Awareness and assessment of the Material Safety Data Sheet by dental technicians in Jeju province
( Jae-man Woo ),( Chan Woo Jo ),( Se-hoon Kahm ),( Gyeong Pil Moon ),( Jung Kwan Eun ),( Sung-joon Kim ) 조선대학교 치의학연구원(구 조선대학교 구강생물학연구소) 2018 Oral Biology Research (Oral Biol Res) Vol.42 No.3
The purpose of this study was to investigate the furnishing rate and dental technicians’ comprehension level on Material Safety Data Sheet (MSDS) in Jeju province. On-line and off-line questionnaires filled out by 102 dental technicians were acquired and analyzed by frequency analysis, chi-squared test, and one-way ANOVA by SPSS 20.0. On average, respondents rated 3.21±0.87 on a Likert 5-point scale regarding familiarity with hazardous effects of chemicals, 2.54±1.09 to awareness of MSDS, and 2.05±1.09 to familiarity with the contents of MSDS. Regarding availability of MSDS or similar information at workplace, 18.6% responded MSDS were furnished, 5.9% responded similar information sheets were provided, 29.4% responded MSDS or similar information sheets were not furnished, and 46.1% responded that they were not sure. Total of 24.5% responded positive to availability of MSDS or similar information, which was higher than result from a similar study from 2010 but lower than that of the 2016 study. Gender difference in awareness and comprehension level of MSDS were noted. No statistically significant differences were noted between graduates of Jeju and of other regions regarding awareness and comprehension of MSDS. Position at work rather than length of employment affected level of awareness and comprehension of MSDS. Efforts to rouse dental technicians’ interest in chemical safety may enhance workplace health and safety, and there is room for improvement in MSDS provision and education in dental labs of Jeju.
Bo Gyeong Kim,Ra Hee Kwon,Jae Hwa Seo,Young Jun Yoon,Young In Jang,Min Su Cho,Jung-Hee Lee,Seongjae Cho,In Man Kang 대한전기학회 2017 Journal of Electrical Engineering & Technology Vol.12 No.6
This paper presents the electrical performances of novel AlGaSb/InGaAs heterojunctionbased vertical-tunneling field-effect transistor (VTFET). The device performance was investigated in views of the on-state current (Ion), drain-induced barrier thinning (DIBT), and subthreshold swing (SS) as the gate length (LG) was scaled down. The proposed TFET with a LG of 5 nm operated with an Ion of 1.3 mA/μm, a DIBT of 40 mV/V, and an SS of 23 mV/dec at a drain voltage (VDS) of 0.23 V. The proposed TFET provided approximately 25 times lower DIBT and 12 times smaller SS compared with the conventional LG of 5 nm TFET. The AlGaSb/InGaAs VTFET showed extremely high scalability and strong immunity against short-channel effects.
개인-조직 가치 적합성과 집단응집력의 관계에서 인지부조화의 매개효과
이재만 ( Jae-Man Lee ),정경은 ( Gyeong-Eun Chung ) 한국관광산업학회 2014 Tourism Research Vol.39 No.1
This study is to empirically analyze the impact of an employee perceived personal-organizational fit on the group Cohesiveness, and how the cognitive dissonance plays a parametric role on the group cohesion power based on the personal-organizational fit. this study set as from September 27th, 2013 to October 18th used 179 copies(targeting hotel employees, hotels located in Seoul). first the result of a hypothesis 1, the influence relationship between the person-organization fit and the group cohesiveness was a show a positive(+) influence. Second hypothesis 2, the influence relationship between the person-organization fit and the cognitive dissonance did not appear to be statistically significant. Third hypothesis 3, the influence relationship between the cognitive dissonance and the group cohesiveness was appeared to influence in the negative(-) influence. Fourth hypothesis 4, mediating effect analysis was did not appear to be significant. Implications of this results is that individuals feel attractiveness and a sense of belonging when the values of individuals and those of organization match, and intend to keep consistent relationships with members of a group based on the consistency of the values. And an organization should minimize the situations that individuals experience the cognitive dissonance and disharmony phenomena, and prepare the conditions where individuals can more concentrate and aggregate to a group to contribute to the outcomes of organization by constructing a path to resolve internal conflicts causeb by disharmony.
Ja Gyeong Gu,Jung Min Park,Su Jin Yoon,Byoung Ki Ahn,Chang Won Kang,Jae Chul Song,Jin Man Kim 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.3
This study was conducted to investigate the effect of immersion treatment using lactic acid (LA) and sodium benzoate (SB) on the physicochemical quality and freshness of spent hen breast meats. A total of 135 spent hen breast meats were subjected to 9 different treatments using various concentrations of LA and/or SB in sterile DW. The 9 treatment groups were as follows: Control, sterile DW without LA or SB; T1, 1% LA; T2, 2% LA; T3, 4% LA; T4, 1% LA and 0.1% SB; T5, 2% LA and 0.1% SB; T6 2% LA and 0.2% SB; T7, 2% LA and 0.4% SB; T8, 4% LA and 0.2% SB, respectively. All groups were kept at 4oC for 15 d. The microbial counts in the control group gradually increased during storage, but those for the treated groups were significantly lower than the control or were not detected. The pH values of the control were significantly higher than those of the treated groups (p
강재란 ( Jae Ran Kang ),김경민 ( Gyeong Min Kim ),황초롱 ( Cho Rong Hwang ),조계만 ( Kye Man Cho ),황정은 ( Chung Eun Hwang ),김정환 ( Jeong Hwan Kim ),김정상 ( Jong Sang Kim ),신정혜 ( Jung Hye Shin ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.4
In this study, we investigated the quality characteristics of Korean soybean paste, Doenjang, fermented for 6 weeks at room temperature with the addition of 0, 10, 20 and 30% garlic. Samples were analyzed in one-week intervals. The lightness decreased in all samples as the fermentation period and garlic concentration increased. Yellow index decreased in weeks 5~6 compared with weeks 0-1, for which the values were lower for the garlic-added Doenjang than the control. The pH increased, greatly reducung the acidity in week 1 compared with week 0. Significant differences in the pH and acidity were not observed among the sample groups. Amino type nitrogen contents increased continuously up to weeks 5, displaying no significant differences among the sample groups at weeks 5 and 6. In addition, reduction in the sugar content increased depending on the fermentation period. It increased in all sample groups by about 2.5 times after 6 weeks compared with the initial levels. Isoflavone content was also reduced generally depending on the fermentation period. In the early fermentation periods, the aglycone contents were the higher than the glycosides, while the glycoside contents increased over the fermentation period. The presence of Bacillus was not significantly different among the garlic added groups, but yeast was lower in the Doenjang with high garlic content.